tonkatsu sauceCan substitute Worcestershire sauce with added sugar for balance3 tbsp
red winefor sauce3 tbsp
water3 tbsp
Steps
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1
Finely chop the onion. If necessary, use a rocking motion with your knife to chop it finer.
2
Heat 1 tablespoon of oil in a large pan over medium heat. Add the chopped onion and sauté until soft and nearly translucent. Transfer to a large bowl and cool completely.
3
Once the onion is cool, add the ground beef and pork mixture, salt, black pepper, nutmeg, panko, milk, and egg to the bowl.
4
Mix all ingredients together with a silicone spatula or spoon, then switch to your hands and knead the mixture until it becomes sticky and pale in colour.
5
Divide the mixture into 4 portions (or 6 smaller ones). Toss each portion between your hands about 10 times, then shape into an oval patty. Cover with plastic wrap and refrigerate for at least 30 minutes.
6
Heat 1 tablespoon of oil in a large pan over medium heat. Gently place the patties on the pan and cook until the bottom is browned, about 3 minutes.
7
Carefully flip the patties and cook for another 3 minutes until the other side is browned.
8
Add 3 tablespoons of red wine and cover the pan with a lid. Reduce heat to low and cook for 5–7 minutes to thoroughly cook the inside of the patties.
9
Uncover and check doneness by inserting a skewer into the patty. If clear juice comes out, it is done. Transfer the hambagu to individual plates.
10
In the same pan (without washing), add butter, ketchup, tonkatsu sauce, red wine, and water. Mix well and bring to a simmer over medium heat, allowing the alcohol to evaporate.
11
When the sauce thickens (you can draw a line on the bottom of the pan with a spatula), drizzle over the hambagu. Serve with steamed rice, miso soup, and salad if desired.
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